This Project Grant award from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (CFDA 10.310) will fund research to advance frozen food manufacturing competitiveness and improve the quality of frozen meat products. The $594,532 award to Yeshiva University will focus on measuring and quantifying the freezing process in beef products, including ice nucleation, ice crystal growth, and recrystallization. The research aims to bridge knowledge gaps between the fundamentals of ice crystallization and the quality of frozen beef, with the goal of developing novel freezing technologies and cryoprotectant ingredients to enhance the quality and desirability of frozen meat products. The award period runs from January 1, 2025 through December 31, 2027.
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